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Sausage and lentil casserole

Sausage and lentil casserole

Sausage and lentil casserole

PT1H15M

Why not try?

1
Place a frying pan over a medium heat and add 2 tablespoons of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside
  • 2 tbsp of olive oil
  • 8 pork sausages
2
Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt
  • 2 tbsp of olive oil
  • 2 garlic cloves, peeled and chopped
  • 2 onions, finely chopped
  • 1 pinch of salt
3
Fry until the onions are soft but not coloured, approximately 3-4 minutes
4
Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages
  • 180g of bacon, cut into strips
  • 1 celery stick, chopped
  • 1 large carrot, chopped
  • 1 tsp thyme leaves, chopped
  • 1 fennel bulb, chopped
5
Add the chicken stock and bring to a gentle simmer
  • 450ml of chicken stock
6
Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils
  • 1 tsp balsamic vinegar
  • 1 tsp redcurrant jelly
  • 200g of lentils, dried
7
Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water
8
Just before serving, mix together the mustard and crème fraîche in a bowl
  • 2 tbsp of half fat crème fraîche
  • 1 tbsp of wholegrain mustard
9
Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraîche

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Sausage and lentil casserole

 
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